Zhenming Che

发表

Microbial communities succession and flavor substances changes during Pixian broad-bean paste fermentation

Qin Wang, Ping Liu, Hongbin Lin, 2021 .

Selection and characterization, application of a DNA aptamer targeted to Streptococcus pyogenes in cooked chicken.

Zhouping Wang, Yu Xia, Nuo Duan, 2018, Analytical biochemistry.

Effect of porous starch concentrations on the microbiological characteristics of microencapsulated Lactobacillus acidophilus.

Yimin Cai, Y. Xing, Zhenming Che, 2014, Food & function.

The effect of high-power ultrasound on the quality of carrot juice

Xiufang Bi, Y. Xing, Zhenming Che, 2019, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Combining natamycin and 1-methylcyclopropene with modified atmosphere packaging to evaluate plum (Prunus salicina cv. ‘Cuihongli’) quality

Zhong Zhou, Xiufang Bi, Y. Xing, 2022, Postharvest Biology and Technology.

Chitosan-Based Coating with Antimicrobial Agents: Preparation, Property, Mechanism, and Application Effectiveness on Fruits and Vegetables

Shaohua Li, Y. Xing, Hongbin Lin, 2016 .

Fermentation process monitoring of broad bean paste quality by NIR combined with chemometrics

Wenwu Ding, Zhenming Che, Min Xu, 2022, Journal of Food Measurement and Characterization.

Effect of different superfine grinding technologies on the physicochemical and antioxidant properties of tartary buckwheat bran powder

Y. Xing, Zhenming Che, Qinglian Xu, 2021, RSC advances.

Fermentation process monitoring of broad bean paste quality by NIR combined with chemometrics

Wenwu Ding, Zhenming Che, Min Xu, 2022, Journal of Food Measurement and Characterization.

Effects of different ozone treatments on the storage quality and stability of fresh peeled garlic

Y. Xing, Zhenming Che, Qinglian Xu, 2021, RSC advances.

Quality of fresh cut lemon during different temperature as affected by chitosan coating with clove oil

Shaohua Li, Y. Xing, Hongbin Lin, 2020 .

Quality of fresh-cut purple cabbage stored at modified atmosphere packaging and cold-chain transportation

Xiufang Bi, Y. Xing, Zhenming Che, 2020 .

Effects of Different Fermentation Strains on the Flavor Characteristics of Fermented Soybean Curd.

Ping Liu, Liu Gao, Zhenming Che, 2019, Journal of food science.

Recent developments in molecular docking technology applied in food science: a review

Chong Wang, Li Ling, Fang Chen, 2019, International Journal of Food Science & Technology.

Safe preparation of beefy meaty peptide with Bacillus subtilis

Li Wang, Wenwu Ding, Zhenming Che, 2020 .

An auto-inducible expression and high cell density fermentation of Beefy Meaty Peptide with Bacillus subtilis

Longbao Zhu, Li Wang, Wenwu Ding, 2019, Bioprocess and Biosystems Engineering.

Mechanical and antibacterial properties of oriented poly(lactic acid)

Zhenming Che, Y. Rao, Yalin Li, 2019, Polymer Engineering & Science.

Spoilage and Pathogenic Bacteria Associated with Spoilage Process of Sichuan Pickle during the Spontaneous Fermentation

Zhenming Che, W. Xiang, Qing Zhang, 2014 .

Dynamics of physicochemical factors and microbial communities during ripening fermentation of Pixian Doubanjiang, a typical condiment in Chinese cuisine.

Zhenming Che, P. Zeng, X. Pei, 2020, Food microbiology.

Insight into the protein degradation during the broad bean fermentation process

Jinlin Han, Jianhua Zhao, Hongbin Lin, 2022, Food science & nutrition.

The effect of high-power ultrasound on the rheological properties of strawberry pulp.

Xiufang Bi, Y. Xing, Zhenming Che, 2020, Ultrasonics sonochemistry.

Contribution of microbial communities to flavors of Pixian Douban fermented in the closed system of multi-scale temperature and flow fields

Xiaoqing Ye, Hongbin Lin, Wenwu Ding, 2023, LWT.

Flavor quality evaluation of Pixian Douban fermented in the closed system of multi-scale temperature and flow fields

Manna Zhang, Hongbin Lin, Wenwu Ding, 2022, LWT.

Characterization of volatile compounds between industrial closed fermentation and traditional open fermentation doubanjiang-meju

Yan Liu, Xiaoqing Ye, Manna Zhang, 2021, European Food Research and Technology.

Characterization of volatile compounds of Pixian Douban fermented in closed system of gradient steady‐state temperature field

Xiaoqing Ye, Ping Liu, Hongbin Lin, 2021, Food science & nutrition.

Simultaneous determination of eight biogenic amines in the traditional Chinese condiment Pixian Douban using UHPLC-MS/MS.

X. Yang, Yukun Huang, Zhenming Che, 2021, Food chemistry.

Effect of TiO2 nanoparticles on the antibacterial and physical properties of polyethylene-based film

Li Zhang, Yage Xing, Qinglian Xu, 2012 .

Effects of different antioxidants combined with high hydrostatic pressure on the color and anthocyanin retention of a blueberry juice blend during storage.

Xiufang Bi, Y. Xing, Zhenming Che, 2022, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Stability and antimicrobial activity of microencapsulated clove oil

Zhenming Che, H-L Jiang, Y. Meng, 2015 .

ANTIFUNGAL ACTIVITIES OF CLOVE OIL AGAINST RHIZOPUS NIGRICANS, ASPERGILLUS FLAVUS AND PENICILLIUM CITRINUM IN VITRO AND IN WOUNDED FRUIT TEST

Xihong Li, J. Yun, Y. Xing, 2012 .

Effect of Chitosan Coating with Cinnamon Oil on the Quality and Physiological Attributes of China Jujube Fruits

Yage Xing, Qinglian Xu, Zhenming Che, 2015, BioMed research international.

Correlation between microbial communities and key flavors during post-fermentation of Pixian broad bean paste.

P. Ma, Ping Liu, Zhenming Che, 2020, Food research international.

Consumer preference of Chinese traditional fermented fava pastes

Ping Liu, Zhenming Che, Yan Liu, 2018 .

Effect of different fermenting containers on the deterioration of Sichuan pickle

Guorong Liu, Zhenming Che, Y. Rao, 2019, LWT.

Flavor Compounds in Pixian Broad-Bean Paste: Non-Volatile Organic Acids and Amino Acids

Ping Liu, Y. Xing, Hongbin Lin, 2018, Molecules.

HS-SPME-GC × GC/MS combined with multivariate statistics analysis to investigate the flavor formation mechanism of tank-fermented broad bean paste

Jinlin Han, Chunyan Jiang, Hongbin Lin, 2022, Food chemistry: X.

Influence of oxygen exposure on fermentation process and sensory qualities of Sichuan pickle (paocai)

Hehe Li, Zhenming Che, Y. Rao, 2019, RSC advances.

Effect of dense phase carbon dioxide treatment on the flavor, texture, and quality changes in new-paocai.

Xiufang Bi, Y. Xing, Zhenming Che, 2023, Food research international.

Effects of chitosan-oil coating on blue mold disease and quality attributes of jujube fruits.

Yage Xing, Qinglian Xu, Zhenming Che, 2011, Food & function.

Isolation and performance evaluation of halotolerant phosphate solubilizing bacteria from the rhizospheric soils of historic Dagong Brine Well in China

Fan Luo, Zhenming Che, Jie Tang, 2011 .

Complex coacervation of soy protein isolate‐limited enzymatic hydrolysates and sodium alginate: Formation mechanism and its application

Zhenming Che, Qin Wang, Min Xu, 2022, Food science & nutrition.

Changes in the Microbial Content and Quality Attributes of Carrot Juice Treated by a Combination of Ultrasound and Nisin During Storage

Zhongyun Zhou, Xiufang Bi, Y. Xing, 2020, Food and Bioprocess Technology.

Effects of combination treatments of lysozyme and high power ultrasound on the Salmonella typhimurium inactivation and quality of liquid whole egg.

Xiufang Bi, Y. Xing, Zhenming Che, 2019, Ultrasonics sonochemistry.

Effect of Soft Foamed Polyethylene and/or Aluminum Material on the Properties of a Portable Mini-Cold Room

Wei Li Li, Xihong Li, X. Li, 2012 .

Effect of Chitosan Coating and Oil Fumigation on the Microbiological and Quality Safety of Fresh‐Cut Pear

Yage Xing, Qinglian Xu, Zhenming Che, 2013 .

Effects of high pressure processing (HPP) on microorganisms and the quality of mango smoothies during storage

Tingting Qin, Zhongyun Zhou, Xiufang Bi, 2020, RSC advances.

Physicochemical properties and bioactive compounds of fermented pomegranate juice as affected by high-pressure processing and thermal treatment

Xiufang Bi, Y. Xing, Zhenming Che, 2019, International Journal of Food Properties.

Preservation Mechanism of Chitosan-Based Coating with Cinnamon Oil for Fruits Storage Based on Sensor Data

Yong Tang, Simon X. Yang, Liang Zhang, 2016, Sensors.

Insight into the aroma dynamics of Dongpo pork dish throughout the production process using electronic nose and GC×GC-MS

Weili Li, Zhenming Che, Tao Wu, 2022, LWT.

Tenderization of Yak Meat by the Combination of Papain and High-Pressure Processing Treatments

Xiufang Bi, Y. Xing, Zhenming Che, 2019, Food and Bioprocess Technology.